Something to celebrate Cinco de Mayo! A date to me which never had any relevance until now. By blogging for just under a year, I have learnt so much about different cultures and countries from you all. Amazing new festivals and celebrations I knew nothing about! I am very grateful to you all and in thanks I send this risotto with a Mexican edge!
The lime that transforms this risotto really tantalises and adds to the courgette and bell pepper, enhancing the overall feel and taste of this wonderful recipe.
Mexican Italian fusion I think this will be! I couldn’t help myself last night, I had two helpings! I think I have fallen in love with risotto all over again, especially with the Mexican elements doing a rumba on my tongue!
I hope you enjoy it as much as I did! Let’s fall in love again x
Buenos días & Buongiorno! Have a brilliant day x
250-300g Arborio rice
1 courgette sliced finely diced
1 small white onion finely chopped
1 green bell pepper diced
½ the juice of a lime
1 tbsp olive oil
1 tbsp butter/low fat butter spread
⅓ tsp salt or to taste
1 litre vegetable stock
• Melt the butter with the olive oil in a large non stick pan on a slow heat
Add the onion and pepper and sauté for 2 minutes then throw in the rice and make sure every grain is coated in the oil. Keep mixing to avoid sticking
• Slowly add a ladleful of vegetable stock and continue to stir, each time the stock is absorbed add a ladleful at a time.
•The whole cooking process should take about 30-35 minutes. Half way through mix in the courgette and continue to cook in the same way
• You may need a little more stock to get to your desired rice consistency. I like mine just cooked
• Make sure all the vegetables are tender, season with salt and more butter if desired. Serve with a wedge of lime and a little grated parmesan if you so wish